Peppers stuffed with meat for the winter recipe for spins. Peppers stuffed with cabbage and carrots for the winter "Moldavian style"

Pepper stuffed with vegetables for the winter is one of the original and tasty preparations. As a result, you will get an excellent addition to meat dishes, various side dishes and cereals. We offer you some of the most delicious recipes for peppers stuffed with vegetables, you choose the most acceptable and suitable for yourself.

Peppers stuffed with vegetables for the winter with cabbage

Ingredients:

• multi-colored sweet pepper - 35 pcs.;
• hot pepper - 1 pc.;
• vegetable oil - 125 ml;
• white cabbage - 3 kg;
• garlic - 11 cloves;
• fresh herbs - 2 bunches;
• carrots - 2 pcs.

For marinade:

• drinking water - 1 l;
• vinegar - 120 ml;
• table salt - 20 g;
• crystalline sugar - 10 g.

Cooking

We offer you a simple classic recipe cooking peppers stuffed with vegetables for the winter. Rinse sweet pepper, remove seeds, dip in boiling water and detect for 5 minutes. Then we drain the liquid, and cool the vegetables, laying them on a towel. Process the carrots, grate on a coarse grater. Grind the greens, chop the cabbage into thin strips, and chop the garlic and bitter pepper into small pieces. Mix everything in a large bowl, salt and stuff the bell peppers with the resulting filling. Put them in jars and proceed to the preparation of the marinade.

Throw salt, sugar into the water, pour vinegar and vegetable oil. Boil the mixture and pour into jars with pepper. We roll up the preservation with lids and leave to cool.

Peppers stuffed with vegetables for the winter, without sterilization

Ingredients:

• white cabbage - 3 kg;
• multi-colored Bulgarian pepper - 3 kg;
• table salt - 15 g;
• carrots - 1 kg.

For filling:

• coarse salt - 30 g;
• - 2 l;
• vegetable oil - 405 ml;
• vinegar - 145 ml;
• sugar - 185 g.

Cooking

We process the cabbage and carrots and finely chop with a knife. Then mix the vegetables in a bowl, salt to taste and remember well with your hands. Rinse the pepper, carefully remove the seeds, fill them with vegetable mass and put them in a basin.

Pour juice, vegetable oil, vinegar into a saucepan, throw salt and sugar at the same time in the indicated proportions. Mix thoroughly, boil over high heat, and pour over the peppers. Let's boil everything together for 35 minutes, and then lay the workpiece in sterile jars, tightly tamping the vegetables. We roll up the jars with lids, wrap them in a blanket and leave to cool for about a day.

Peppers stuffed with vegetables and rice for the winter

Ingredients:

• Bulgarian multi-colored pepper - 10 pcs.;
• raw rice - 125 g;
• onion - 2 pcs.;
• carrots - 3 pcs.;
• curry - to taste;
• sugar - 10 g;
• vegetable oil - 55 ml;
• - 20 ml;
• water;
• vinegar;
• salt - to taste.

Cooking

Peppers, onions and carrots, fill with water for a while. Next, we process the peppers, take out all the seeds, and peel and chop the carrots and onions. We wash the rice several times, and then pour boiling water over it and leave it to swell. In a frying pan, heat the oil, throw in the onion, carrot and fry, stirring, for 5-7 minutes. Boil rice until cooked, mix with vegetables and pour a little water. We put out everything together and remove the dishes from the stove. Dip the prepared pepper for a few seconds in hot water, stuff it with the prepared stuffing and put it in sterile jars.

Dilute the tomato paste with water, throw in a little sugar, salt, curry and chopped greens. Bring the tomato sauce to a boil and boil for 5 minutes, removing the foam. Pour hot filling into jars, add a spoonful of vinegar to each, cover with lids on top and put in an air grill for sterilization. We sterilize the preservation for 35 minutes at a temperature of 155 degrees, roll it up with lids, wrap it in warmth and leave the pepper stuffed with vegetables to cool in the tomato for the winter.

Bulgarian pepper stuffed with vegetables for the winter is an original recipe for stuffed bell peppers. They are filled with a filling of slightly fried pieces of juicy onion and sweet carrot. Stewed until tender, they are rolled together with garlic and vinegar in tomato juice. And in winter, such a twist will become a lifesaver. It is also excellent as an appetizer, especially if you cut the stuffed peppers into circles. And they can be served as a meal on their own. Sweet, juicy, slightly spicy with fragrant spices are easy to make. So be sure to try this recipe.

Ingredients:
- 1.5 liters of tomato juice,
- 1/2 kg of carrots,
- 1/2 kg of onion,
- 1 kg of peppers,
- 1 tbsp. sunflower oil,
- 5 cloves of garlic,
- 1/3 st. Sahara,
- 1 tbsp vinegar essence,
- 2 tablespoons salt,
- bay leaf - to taste,
- a few cloves - to taste,
- allspice peas - to taste.
To start


make carrot and onion filling. For this, we clean the onion from the husk. Scrape the top layer off the carrots. We rub it finely, and chop the onion into small squares - as for ordinary frying.

Pour half a cup of oil into the pan. We pass, but so that the crust does not turn out.

Pinch off the stems from the peppers. Divide the vegetables in half. With your fingers, take out the seeds and tear off the seed membranes. We rinse under the tap, making sure that all the seeds stuck to the walls are washed off.
Let dry by laying out on a paper towel.

We take ready-made tomato juice or prepare it from tomatoes, scrolling them through a meat grinder or chopping them in a food processor.
Pour the tomato liquid into the pan and turn on the stove. And immediately, still in cold juice, we put stuffed peppers. We stuff them with carrots and onions tightly, but not too tamping.

Bring to a boil and cook for about 25-30 minutes. As the peppers boil, they will become softer. Add all ingredients except garlic.

We throw it at the very end, grinding it into a fine gruel. We lay out the finished peppers in sterilized dry containers.

We arrange a twist in a thermal bath, tightly wrapping it with a blanket. And keep it upside down for about a day.

Tips: before putting the peppers in jars, fish out the parsley. It can drown out other flavors by remaining in conservation. Peppers should be selected for small-sized blanks.
It is most convenient to roll up in 1 liter jars. If the vegetable roast does not fit into the peppers, you can add it directly to the tomato juice. We advise you to look at the recipe

Canned bell pepper stuffed with vegetables and rice for the winter, it turns out very tasty, juicy and fragrant. But the recipe is not hastily. You will have to work hard and consistently perform a number of actions: prepare the filling, blanch and stuff the pepper, cook the tomato sauce, then fill the jars and sterilize them in boiling water or in the oven. But you will get a full-fledged ready-made dish that will always be at your fingertips and will take its rightful place on the winter table.

To make it more convenient to make calculations, I indicated the proportions based on 1 kg of pepper. From the total volume of products, you will have a yield of 3 liters. AT step by step recipe with the photo, I cooked half the portion, respectively, it turned out 1.5 liters. In my opinion, it is best to use a small container, 1-liter or 0.5-liter jars are best. Portions are enough for 1-2 times, and the remaining stuffed peppers in jars will quietly stand in the refrigerator for a couple of days under a nylon lid.

Total cooking time: 60 minutes
Cooking time: 40 minutes
Yield: 3 liters

Ingredients

• small bell pepper - 1 kg
• onion - 200 g
• carrots - 400 g
• steamed rice - 220 g (1 cup per 250 ml)
• tomatoes - 2 kg
• a mixture of ground peppers - 1 tsp.
• vegetable oil - 100 ml
• sugar - 3 tbsp. l. or to taste
• salt - 1.5 tbsp. l. or to taste
• 9% vinegar - 50 ml

Note: the weight of vegetables is indicated in a purified form.

Cooking

Rice should be boiled until half cooked. I thoroughly washed the grits in running water until it became transparent - the more starch I can wash, the more crumbly the filling will be in the end. Washed rice was poured into a saucepan and poured with 2 glasses of cold water. Salt is not needed. Bring to a boil and cook for 10 minutes under the lid over low heat. It should be a little stiff. So that the rice grains do not stick together, I washed the boiled rice again in running water and threw it into a colander so that all the excess liquid was glassed.



Sweet bell pepper washed and dried. It is advisable to take a small pepper - it is more convenient to stuff it and put it in jars. I carefully cut out the seed boxes from each fruit so that it was empty inside. It is important that the walls of the pepper remain intact. I dipped the peeled vegetables into boiling water and boiled for 4-5 minutes - due to blanching, the pepper should become softer, but at the same time keep its shape, not overcook.



Peeled onions and carrots. I heated vegetable oil in a frying pan - it will take 100 ml to make the filling juicy, not dry. Cut the onion into cubes and fry for 3 minutes, stirring occasionally. As soon as it became soft, I sent carrots chopped on a coarse grater into the pan. Continue to fry for another 5-6 minutes, until golden brown.





I stuffed the blanched and cooled peppers with a stuffing of rice and vegetables - plumply, it is most convenient to use a teaspoon.



It remains to prepare the tomato sauce. To do this, I chopped the tomatoes - you can use a meat grinder or a blender, along with the skin and seeds. Pour tomato juice with pulp into a saucepan, add salt and sugar to taste. Boiled for 20 minutes, removing the foam. At the very end, I poured 9% vinegar and removed it from the stove. As a result, you should get about 2 liters of sauce, if it turned out less, then you can add boiling water, nothing bad will happen. While the sauce is cooking, be sure to sterilize the jars and lids at the same time.



I put the pepper with the filling in clean jars - cut up, generously filled all the voids with tomato sauce. Do not spare the sauce, try to spill each pepper on top of the filling with it, because the rice will partially absorb the liquid. For the same reason, you do not need to tamp the jars with pepper to the very top. I fill about 3/4 of the jar, and then pour the sauce all the way up to the neck. If the peppers are small, then in liter jar fits 8-9 pieces.



I covered the filled jars with lids, put them in a saucepan for sterilization, poured hot water up to their shoulders. Sterilized 1-liter jars for 20 minutes, 0.5-liter jars - 15 minutes from the moment the water boils in the pan. At the end of the heat treatment, she took the jars out of boiling water and immediately rolled them up under the key. Turned upside down, wrapped and left to cool completely.

As you can see, the recipe for stuffed peppers is laborious, but technologically simple. From the full set of products, the output will be 3 liters. Store the workpiece should be in a cool and dark place, the period is 1 year.

Step 1: Blanch the Bell Peppers.

Pour water into a saucepan halfway and put on fire. In the meantime, while the water is warming up, wash the sweet pepper and remove the seeds and stems. Next, it needs to be blanched for 5 to 10 minutes. To do this, place the pepper in the net and place it over the pan so that the pepper is above the boiling water without touching it.

Step 2: Prepare the stuffing for the peppers.

The upper sheets of cabbage must be separated and discarded, chopped into thin strips with a special grater, if there is no grater, you can also cut it with an ordinary knife. Wash greens, carrots and hot peppers. Then grate the carrots on a coarse grater, cut the pepper into small pieces.

Step 3: Stuffing the Peppers.

Mix chopped vegetables and season with salt. Fill the peppers tightly with the prepared filling and place them in a bowl for now. Peel the garlic, wash with cold running water and place on a saucer.

Step 4: Sterilize jars.

Pour water (at the rate of 1 liter per 1 jar) into a bowl, salt, add sugar, vegetable oil and vinegar. Then mix everything well. Banks, previously washed, must be sterilized. To do this, pour water into a large saucepan and put it on fire. Prepare a towel in advance and lay it on the table. As soon as the water boils, place the jar neck down in a pot of boiling water, hold for 5-10 minutes, then put it upside down on a towel. This procedure must be carried out with each bank.

Step 5: Roll the peppers into jars.

Place peppers and garlic (1 clove each) in sterilized jars, pour over with brine. Pour water into a saucepan, put on fire and bring to a boil. Place a jar of peppers in a pot of boiling water and sterilize for 5-10 minutes. Then we take it out and quickly close the lid with a seaming machine.

Step 6: Serve the peppers stuffed for the winter.

Store canned food in a dark, cool place. The name of the dish speaks for itself - it is best to eat it in winter. Pickles and other canned vegetables, such as stuffed peppers, are served with mashed potatoes, meat or fish. Enjoy your meal!

Before canning, make sure that the jars are intact, otherwise they may burst during or after sterilization or boiling.

You need to put vegetables in jars beautifully, because each jar is a kind of creative, designer product that is evaluated not only by taste, but also by appearance.

Before sterilization, you can wash the jars not only with dishwashing detergent, but also with soda, which will give them a special shine even after heat treatment.

Stuffed pepper with rice and meat, they are prepared mainly before direct consumption. But for lovers of this dish, there is a way to feast on them outside the fruiting season. By following the cooking technology step by step in the recipe, you can prepare bell peppers with meat and rice for the winter.

Cooking stuffed peppers requires that you have: sweet bell pepper, rice, meat, onions, tomatoes, butter, parsley, ground hot pepper, sugar, salt and bay leaf.

How to cook stuffed peppers.

Let's describe the recipe step by step.

Young, small in size, my sweet pepper, cut off the stalks, pull out the seeds without damaging the integrity of the pepper, blanch in boiling water for 2 minutes. and cool.

Separately preparing rice: we wash it, let it drain, pour water in a saucepan (2 cups of water per 180 g of rice) and cook until half cooked over low heat. If the rice is viscous after cooking, rinse it.

How to make minced pork: we take fresh meat of medium fat content, wash it, let it drain, pass it through a meat grinder.

We prepare the rest of the ingredients: add butter to the peeled and washed onion and fry it until golden brown. Add minced pork and simmer until meat is tender.

Wash parsley, dry and finely chop.

The next step - how to make stuffing for peppers: mix rice with fried onions and meat, parsley, add ground pepper and salt.

We stuff the peppers with the finished filling and add 2-4 pcs. (how much will fit) in a 0.5 liter jar.

Now Let's prepare the sauce for pouring pepper: wash ripe red tomatoes, peel them from the stalks, cut out the part where the tomato was attached to the branch, spoiled places, remove the skin and three on a coarse grater or pass through a meat grinder. Boil the resulting mass in an enameled saucepan for 15 minutes, add salt and sugar and boil for another 10 minutes.

Tomato sauce obtained from tomatoes, pour jars with prepared peppers, but not to the top, but 2 cm below the edge of the neck. We cover the jars with lids, lower them into a saucepan with hot water and sterilize for 30 minutes. at a temperature of 105-106°C. To achieve this temperature, you need to add 350 g of salt per 1 liter of water. The pan, where the jars are sterilized, must be covered with a lid. After sterilization, we immediately roll up the jars, check if the lid is leaking and leave it for 10-12 hours.

After the required time has elapsed, we put clamps on the jars or fasten the load and sterilize the workpiece with clamps in several steps:

1) 1st time sterilize for 90 minutes, leave the jars in a saucepan with hot water for gradual cooling;

2) 2nd time, after 24 hours repeat the operation;

3) 3rd time, after 24 hours repeat the operation again.

After the last sterilization, we remove the clamps from the cooled cans and check the quality of the closure. We keep the jars for 15 days at room temperature, check the condition of the lids, and then, if the lids are not swollen, we take them out to a cold cellar or put them in the refrigerator.

For one 0.5 l jar, you will need several pieces of small sweet peppers.

For minced meat: 2 medium onions, 180 g rice, 300 g meat, 100 g butter, 1 tsp. a spoonful of salt, 0.5 tsp. spoons of ground hot pepper, parsley, bay leaf.

For tomato sauce: 800 g tomatoes, 2 tsp. tablespoons of salt, 1.5-2 tbsp. spoons of sugar.

Of course, this is not a simple recipe for harvesting, cooking will take quite a lot of time, but tasty stuffed peppers can be stocked up for the winter and in winter you can easily and simply delight your loved ones. After all, this is a ready-made meat second course. It is only necessary to open and warm up with sour cream. And if you are in a hurry, then stuffed peppers with rice and meat can be eaten cold. Enjoy your meal!

A photo. Stuffed peppers with rice and meat for the winter.